Autumn in Eastern Europe

Nancy Olah

The hearty, Eastern European style of cooking can be "different" to our American palates. I think it provides a wonderful way to eat with the seasons. Cabbage is abundant year round, but it's never better than in the fall. Find a local farmer who grows cabbage without pesticides. Even if it is not labeled organic, you will be in for a healthy, delicious, and inexpensive treat. I paired the cabbage with golden delicious apples cooked with apple cider in my slow cooker, Field Roast Smoked Apple Sage Sausage, and kasha (cooked buckwheat groats). If you can’t find Field Roast in your stores, a package of Tofurky Kielbasa will also work well.

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Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings: 4

Course: Slow Cooker Meals

Cuisine: Eastern European

Ingredients Method Notes

Ingredients

1 tablespoon extra virgin olive oil
1 red onion halved and thinly sliced
1 medium head of green or red cabbage thinly sliced
3 organic Granny Smith apples shredded
1 cup of organic vegetable stock
3 tablespoons brown sugar
3 tablespoons apple cider vinegar preferably Bragg Organic Raw Apple Cider Vinegar
5 tablespoons fresh dill weed finely chopped (divided use)
2 teaspoons caraway seeds divided use
1 package Field Roast Smoked Apple Sage Sausage casings removed and cut in half or quartered
Sea salt and freshly ground black pepper to taste
2 teaspoons unsalted butter or non-dairy spread optional
1 cup buckwheat groats
1 large egg lightly beaten
2 cups of filtered water
1/2 teaspoon sea salt

Method

Heat the olive oil in your slow cooker and sauté the red onion. Add the finely chopped cabbage and sauté a few minutes more. Add the shredded apples, stock, brown sugar, apple cider vinegar, half the dill and caraway and cook on high for 3-4 hours.
Twenty minutes before you’re ready to eat, at the Field Roast Smoked Apple Sage Sausages to the slow cooker, and turn it to low while you make your kasha.
Melt the butter or non-dairy spread in a cast iron skillet – or just spray it with cooking spray. Beat the egg in a small bowl, and add the buckwheat groats. Cook in the hot skillet for 3–4 minutes, and add 2 cups boiling water. Cover the pan and cook for 15 minutes over low heat. After 15 minutes, add a little sea salt to taste and stir. Turn off the heat and leave covered for another 3–5 minutes.
Put some sausage on each plate, along with a healthy amount of the cabbage-apple mixture and the kasha. If you eat dairy, this dish is also good with a dollop of sour cream and delicious with my minty beet and vanilla salad.